1. Add high-gluten flour and whole wheat flour to the bread, add sugar, salt, and water (it is hot in summer, put ice water to prevent the dough from fermenting in advance). Turn on the bread machine kneading program, add yeast after the dough becomes a dough
2. Then add butter and knead until the dough expands. My whole-wheat glove film is thin.
3. Weigh the raisins and walnuts. Peel the walnuts when they are used to prevent oxidation. Soak the raisins in warm water and pour dry. Cut the walnuts into pieces and add them to the dough. Knead well and cover with plastic wrap for the first fermentation.
4. It’s fine if the dough is fermented until it pokes the hole
5. The fermented dough is vented and divided into 4 portions. Set aside on the chopping board, cover with plastic wrap and relax for 15 minutes.
6. Take the resting dough and flatten it, roll it into a triangle shape with the root of your palm, make the bottom thinner, and roll it up to form an olive shape from top to bottom.
7. Put the shaped dough into the baking tray at about 38 degrees Celsius and the humidity above 80% for final fermentation.
8. After the fermentation is completed, sift the dough with a layer of high-gluten flour, and use the tip of a knife to score a few
9. Bake in the preheated oven. Middle floor, fire up and down 180 degrees for 20 minutes
10. The skin turns brownish-red and ready to go out.
Tips:Water volume can be adjusted by yourself
